Preheat Oven to 375Crush Graham Crackers to medium crumb size, combine in a bowl with all of the melted butter and coconut.
Press into a 9 inch pie pan (glass preferred)and bake for approximately 10 minutes, or until a gentle golden color. Cool.
Thoroughly combine sweetened condensed milk and egg yolks, then add all ofthe lime juice.
Stir, then add lime zest and salt. Pour filling into cooled pie shell. Evenly disperse the pint of fresh raspberries on top of the pie then press into filling.
Cook for 20 to 25 minutes at 375, until filling is somewhat firm.
Cool in refrigerator for several hours or overnight.
TOPPING/SAUCE
For raspberry sauce, combine everything but the white chocolate into a small sauce pan, then cook on medium for 5 to 10 minutes, until raspberries are broken up into the liquid.
Strain out the sauce from seeds, through a sieve.Cool.
Top cooled pie with a modest layer of the raspberry sauce and the white chocolate.